NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot starch

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

  Pour the buttermilk into a shallow bowl, and in a separate shallow bowl, whisk together the almond flour, 1 tablespoon of arrowroot starch, garlic powder, onion powder, salt, and pepper.

• 3

  Dip the chicken into the buttermilk, letting any excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere.

• 4

  Heat the avocado oil in a large skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside on a plate; whisk the almond milk, the remaining teaspoon of arrowroot starch, and dried thyme into the skillet drippings.

• 6

  Simmer the gravy for 2 minutes while whisking constantly until thickened and smooth, then pour the warm gravy over the crispy chicken to serve.